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Executive Chef Manager

Location:
Reston, VA
Salary:
70000
Posted:
October 15, 2020

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Resume:

Jeremy Chavez

***** ********* **

Reston, VA ****1

Gorillahead88@gmail

C 702-***-****

Executive Chef

~ Accomplished, Driven Professional with 26 years of experience. Specialist in the hospitality field and

Identifying Improvement Opportunities that Drive Efficiency and Quality" ~

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Solution-oriented and versatile professional. Persuasive communicator with engaging relationship style and skills in consultation and fostering positive relationships. Unique ability to communicate with people from diverse professional, ethnic, and socio-economic backgrounds. A quick study of new technology. Work well as a leader or member of cohesive, productive teams. Proven success in fast-paced and challenging environments. Able to use analytical and statistical skills to implement plans as needed in all relevant areas. Dynamic communication and presentation skills; adapt to the audience for clear understanding.

KEY COMPETENCIES

Workflow Optimization

Quality Control

Customer Service

Interpersonal Skills

Project Management

Training/Motivation

Relationship Building

Technical Staff Communication

Organizational Development

Sales/Marketing

Consultation

Leadership/Team Building

PROFILE/METHODOLOGIES

• More than 20 years of hospitality industry experience.

• Strong culinary background. Coached and trained personnel in food preparation skills.

• Instills trust and confidence in peers and customers.

• Identify and manage strategic relationships to leverage significant long-term business opportunities.

• Successful interaction with numerous decision-makers at all levels of business operations.

• Enthusiastic individual with an excellent work ethic. Solid skills in consultation and problem resolution.

PROFESSIONAL EXPERIENCE

Eugene's Sausage and Fries - Haymarket, VA - Executive Chef June 2020 - present

Fred's Tavern - Las Vegas NV - Bartender

Bartended the 3rd shift - Sept. 2017 - June 2018

Assistant Executive Chef - July 2011 – 2017

Room Chef – Victory's Café 24 hour - July 2008 – July 2011

Cannery Resorts and casinos – Las Vegas, NV

• Perform all management duties and administration.

• Serve as a trouble-shooter through recognition of potential problems with employees and customers, and crisis management to resolve problems.

• Utilize thorough knowledge of Nevada Health guidelines.

• Research customer inquiries and issues; service a broad base of customers.

• Maintain effective communications with outside vendors, culinary professionals, and resort managers.

• Known for innovation in finding solutions.

• Monitor all food preparation and expedition. Train and mentor personnel.

• Have provided catering and special event advice and recommendations.

• Assisted in managing and servicing VIP clientele.

• Maintained a professional environment for staff and customers.

• Update all employees on changes in the food and beverage industry.

• Lead all food preparation, ordering, expediting.

• Creation of menus and daily special

PROFESSIONAL EXPERIENCE

Sous Chef – Vino's Deli – Jan 1, 2008 – July 2008

The Cannery Casino and Resort

• Assisted Executive Chef as needed.

preparation, food cost supervision

• Assisted Room Chef with all supervisory duties

Security – Arc Security Santa Fe, NM 2003-2007

• Guarded patrolled and monitored premises to prevent infractions of the establishment's policies and regulations.

• Assisted with inquiries from the public if so required.

• Demonstrated exceptional levels of customer service for VIP guests.

Manager - Harry's Bar and Grill – Harrington Hotel, Capitol Hill, Washington D.C., 2002-2003

• Responsible for all management duties and staff in a high profile D.C. restaurant

• Clientele consisting of Senators, Congressman, Lobbyists on Capitol Hill

• Maintaining a secure and professional environment for VIP customers.

Owner/Partner/Executive Chef - The Tequila Grill, Washington D.C., 2001-2002

• Manager of all special event planning and entire kitchen staff

• Led food preparation, ordering, expediting and menu creation

• Supervised catering and bartender personnel

• Supervised and scheduled security for a nightclub

Kitchen Manager/ Executive Chef - The Madhatter, Washington D.C., 1996-2001

• Managed kitchen staff, food expediting and ordering

• Created menus and daily specials and also tended bar

Sous Chef - Vanessie's Of Santa Fe Santa Fe, NM, 1994-1996

• Assisted Executive Chef across a broad range of food preparation activities.

Cook - P.C.'S Restaurant Santa Fe, NM, 1983-1994

• Conducted food preparation and assisted owners in all aspects of restaurant operations.

EDUCATION

Capitol High School Santa Fe New Mexico,

Certificates: Alcohol Beverage Control License/Health Department Certification; ServSafe; Technique and Alcohol Management.

Languages: Fluent in Spanish and English

Additional Professional Training

TV appearances for Fox More Show

SOFTWARE SKILLS

MS Word ● MS Excel ● Email/Internet

*References available upon request

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